Rhubarb

Rheum rhabarbarum

Rhubarb (Eng.), Rabarber (Afr.)

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Rhubarb's are an easy to grow, very low maintenance plant but will produce better crops if given a little care. The bright stems are a colorful addition to any vegetable patch and they will produce for many years.

Planning

Difficulty

Easy

Flowering time

Summer

Fruiting time

Summer, Spring

Harvesting

Harvest once the plant is at least 2 years old and when stalks are about 2,5 cm wide and 30-45 cm tall. Remove stalks with a pull-and-twist action or cut at the base and throw away the leaves. Remove flowers to keep the plant vigorous. If the stalks become thin, stop harvesting.

Propagation

Seed

Sow seeds in spring or autumn, 1 cm deep and 1 m apart.

Rhizomes

Plant crowns or budded ‘pieces’ so that the top of the crown is 3 cm deep, with 75-90 cm between plants. Divide every 5-10 years in early spring or autumn.

Special features

Crop rotation

Rhubarb is a heavy feeder and needs nutrients added.

Pot plant

Rhubarb can successfully be planted in containers if they are large enough, at least 60 cm wide and deep.

Geography

Origin

Europe, England

Natural climate

Temperate

Environment

Light

Full Sun, Partial Sun

Soil moisture

Moist

Soil type

Loam, Sand, Clay

Soil PH preference

Neutral

Frost hardiness

Hardy

Uses

Edible

The long fleshy edible stalks are crisp when raw with a strong, tart taste. The stalks can be cooked with sugar and used in pies, savoury dishes, crumbles, and other desserts or pickled.

Notes

Culinary

Personality

Family

Polygonaceae

Flower colour

Buds can be a bright red before they burst., White

Scent

None

Problems

Rhubarb can be bothered by rhubarb curculio, which is a weevil. Damage will mainly be visible on the leaves and stalks, with feeding holes and egg-laying sites. Rhubarb may also be affected by crown rot which occurs when there is poor soil drainage.